Ingredients
Equipment
Method
- Prep: Pat shrimp dry with paper towels. In a bowl, toss shrimp with lime juice, minced garlic, and Spanglish Asadero Al Pastor Seasoning. Let marinate 5–10 minutes.
- In a separate bowl, combine shredded carrots, sliced cherry tomatoes, diced red onion, chopped cilantro, and lime juice. Mix well and season with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer (work in batches if needed). Sear 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add diced pineapple and cook 1–2 minutes until slightly caramelized.
- Warm refried black beans in the microwave (cover with a damp paper towel).
- Warm corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20–30 seconds.
- Assemble: Spread a layer of refried black beans on each tortilla. Top with carrot slaw, cooked shrimp, and caramelized pineapple. Add guacamole, sour cream, or cheese if desired.
- Serve immediately with lime wedges.
- PRO TIPS & DIAL-INS
- Spanglish Asadero Al Pastor Seasoning brings the perfect sweet-smoky-pineapple flavor to shrimp — don’t skip the quick 5–10 minute marinate.
- Don’t overcook shrimp: They cook very fast. Pull them as soon as they turn pink and opaque.
- Extra char: For more al pastor vibe, cook the shrimp and pineapple on a hot grill or cast iron griddle.
- Make-ahead: Prep the carrot slaw up to 4 hours ahead. Cook shrimp and pineapple right before serving.
Nutrition
Notes
- Marinate, but don't overdo it — 5–10 minutes in the al pastor seasoning is enough. The lime acid in the marinade starts cooking the shrimp if you push past 15 minutes. Set a timer.
- Pull the shrimp early — They're done the moment they turn pink and opaque. 2–3 minutes per side at medium heat. They carry over from residual heat, so err on the side of pulling early.
- Use a hot pan, not high heat — Medium heat in a cast iron or stainless skillet builds sear without burning the garlic. Non-stick won't give you the color or the fond.
- Caramelize the pineapple fast — Same skillet, one to two minutes on high heat after the shrimp is out. Color and concentration, not softness.
- Build the slaw first — It gets better as it sits. Make it before the shrimp marinade even starts.
- Spread the beans on the tortilla, don't scoop — A layer of refried black beans directly on the warm tortilla acts as adhesive for everything else and adds body the shrimp alone doesn't have.
- Serve straight from the pan with warm corn tortillas and let people assemble their own. The slaw, shrimp, and pineapple are best layered fresh.
- Mexican rice works as a side if you want a fuller plate. A lime-dressed cabbage slaw alongside extends the table without repeating what's already in the taco. Pickled red onions, if you have them, add a sharp contrast to the sweet pineapple.
- For a group, keep the shrimp and pineapple warm in a covered skillet over low heat while the table assembles. Set the slaw, beans, and tortillas on the side — build-your-own moves faster with a crowd.
- Store components separately. Cooked shrimp and caramelized pineapple will keep in an airtight container in the refrigerator for up to 2 days. The carrot slaw holds for up to 3 days but softens over time — it's best the first day.
- Reheat shrimp in a skillet over medium heat with a small splash of water or broth. 60 to 90 seconds is enough. Don't use high heat — it overcooks the shrimp and fades the seasoning.
- Warm tortillas fresh each time. Don't pre-assemble tacos for storage — keep everything separate and build to order.